Irakoze Pierre Claver
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, P.R. China
Departement de TIAA, Institut Superieur d�Agriculture, Universite du Burundi, BP 35 Gitega, Burundi
Haihua Zhang
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, P.R. China
Qin Li
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, P.R. China
Zhou Kexue
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, P.R. China
Huiming Zhou
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, P.R. China
PDF References
How to cite this article
Irakoze Pierre Claver, Haihua Zhang, Qin Li, Zhou Kexue and Huiming Zhou, 2010. Optimization of Ultrasonic Extraction of Polysaccharides from Chinese Malted Sorghum Using Response Surface Methodology. Pakistan Journal of Nutrition, 9: 336-342.
DOI: 10.3923/pjn.2010.336.342
URL: https://scialert.net/abstract/?doi=pjn.2010.336.342
DOI: 10.3923/pjn.2010.336.342
URL: https://scialert.net/abstract/?doi=pjn.2010.336.342